Steps

• 1

  Preheat the Traeger with the lid closed to 450°F (or 500°F, if available); this will take at least 15 minutes. Let the tenderloin sit at room temperature while the grill heats.

• 2

  Pat the tenderloin dry with paper towels. (If you like, turn the thin tail end under and truss the tenderloin for more even cooking.) Coat with the olive oil, then season all sides with salt and pepper. Holding a leave-in thermometer parallel to your work surface, insert it into the middle of the thickest portion of the tenderloin.

• 3

  Place the beef tenderloin directly on the grill grate and sear on all sides, about 3 minutes per side.

  450 ˚F / 232 ˚C

  00:12

• 4

  Lower the grill temperature to 300°F and roast. Flipping once, until the tenderloin until it reaches an internal temperature of 125°F in the center for rare or 135°F for medium-rare, 50 to 65 minutes.; the time will vary depending on the size of the tenderloin, your grill, and the weather; begin checking early.

  300 ˚F / 149 ˚C

  125 ˚F / 52 ˚C

• 5

  Meanwhile, prepare the sauce: In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot, garlic, and a generous pinch of salt and let sit for 5 minutes. Add the parsley, dill, and the olive oil and stir well. Season to taste with pepper and additional salt.

• 6

  Transfer the tenderloin to a cutting board, tent with foil, and allow the beef to rest for 10 minutes. This will allow the juices to distribute evenly throughout. Slice the tenderloin in thick slices and serve with the sauce. Enjoy!